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Pumpkin Bread with Cream Cheese Frosting

Irresistible Pumpkin Bread with Cream Cheese Frosting

This Pumpkin Bread with Cream Cheese Frosting is a moist and delicious treat, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Salt Use kosher salt for a gentler taste.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 2 teaspoons Pumpkin Pie Spice Mix homemade cinnamon, nutmeg, and ginger for a twist.
  • 2 large Eggs Use flax eggs as a vegan substitute.
  • 1 cup Granulated Sugar Adjust to taste for lower sweetness.
  • 1/2 cup Brown Sugar Light or dark options work beautifully.
  • 1/2 cup Vegetable Oil or Butter Melted butter provides added flavor.
  • 1/2 cup Milk Use almond milk for a dairy-free option.
  • 1 cup Pumpkin Puree Choose homemade or canned for convenience.
For the Cream Cheese Frosting
  • 1/2 cup Cream Cheese Vegan cream cheese works as a dairy-free alternative.
  • 1/4 cup Unsalted Butter Margarine can replace it if preferred.
  • 2 cups Powdered Sugar Mix in cornstarch for extra thickness.
  • 1 teaspoon Ground Cinnamon Feel free to add nutmeg for more warmth.
  • 1 tablespoon Milk (for frosting) Any plant-based milk is suitable.

Equipment

  • 9x5 loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 loaf pan by greasing it and lining the bottom with parchment paper.
  2. In a medium bowl, combine the dry ingredients: 2 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons pumpkin pie spice. Whisk until evenly mixed.
  3. In a separate large bowl, whisk together 2 eggs, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil or melted butter, 1/2 cup milk, and 1 cup pumpkin puree until smooth.
  4. Gradually pour the pumpkin mixture into the dry ingredients and gently fold until combined and smooth, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the loaf pan from the oven and cool for 10-15 minutes, then turn the bread out onto a wire rack.
  7. While cooling, beat together 1/2 cup cream cheese and 1/4 cup unsalted butter until light and fluffy.
  8. Gradually add 2 cups powdered sugar and 1 teaspoon cinnamon. Beat until combined and smooth.
  9. If frosting is too thick, thin with milk as needed until pourable.
  10. Once the bread is completely cooled, drizzle with frosting and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Avoid overmixing to keep the bread tender. Verify that your baking soda is fresh for optimal rise. Let cool completely before icing.

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